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Pumpkin Spice Churro Cheesecake

Pumpkin Spice Churro Cheesecake: Your Fall Dessert Delight

Pumpkin Spice Churro Cheesecake is a delightful dessert blending comforting pumpkin flavors with a unique churro-inspired crust.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups crushed graham crackers substitute with digestive biscuits or gluten-free crackers if needed
  • 1/2 cup melted butter use coconut oil for a dairy-free option
  • 1/4 cup granulated sugar replace with brown sugar for a richer flavor
  • 1 teaspoon ground cinnamon consider increasing for a more pronounced cinnamon kick
For the Filling
  • 16 ounces cream cheese ensure it's softened for easy blending
  • 1 cup pumpkin puree choose canned puree or homemade, ensuring it's properly drained
  • 3 large eggs for a vegan alternative, replace with flax eggs
  • 1 teaspoon vanilla extract substitute with almond extract for a unique twist
  • 1/2 teaspoon ground nutmeg using fresh spices can heighten flavor intensity
  • 1/2 teaspoon ground ginger using fresh spices can heighten flavor intensity
  • 1 teaspoon salt omit if minimizing sodium intake
For the Topping
  • 1 cup whipped cream can be store-bought or homemade

Equipment

  • mixing bowl
  • 9-inch springform pan
  • Electric mixer
  • spatula
  • oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine crushed graham crackers, sugar, and ground cinnamon with melted butter until well blended. Press this crust mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth, then add sugar, pumpkin puree, and eggs one at a time, mixing on low speed. Add in vanilla extract and spices, ensuring well-mixed.
  4. Once the crust has cooled, pour the pumpkin filling over it and bake for 50-60 minutes until the edges are set and the center is slightly jiggly.
  5. Turn off the oven and crack the door open. Allow cheesecake to cool slowly inside for about 1 hour, then let it reach room temperature for about 30 minutes before refrigerating.
  6. Cover the cheesecake with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight.
  7. Before serving, top with whipped cream and a sprinkle of cinnamon, then slice the cheesecake using a hot knife for clean cuts.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 230mgPotassium: 175mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for the best results. Chill overnight for the best flavor and texture.

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